Pineapple Teriyaki Chicken Skillet

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Pineapple

  Canned, water pack, solids and liquids

  8 oz or 227g

• Broccoli

  Frozen, chopped, unprepared

  1 package (16 oz) or 453g

• Soy sauce

  Regular sodium, Shoyu

  4 tbsp or 64g

• Water

  Plain, clean water

  4 tbsp or 59g

• Cornstarch

  1 tbsp or 8g

• Honey

  4 tbsp or 84g

• Pineapple juice

  Canned, unsweetened, with added ascorbic acid

  2 tbsp or 31g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ginger root

  Raw

  1 tsp or 2g

Directions

1. In a medium bowl, whisk together soy sauce, water, and cornstarch until the cornstarch is completely dissolved. Add the remaining sauce ingredients and whisk until smooth. Set aside.
2. Heat oil in a large non-stick skillet over medium-high heat. Add chicken and cook, stirring, for about 5-6 minutes until browned and no longer pink inside.
3. Remove chicken from the skillet and set aside.
4. Pour the sauce into the skillet and bring to a gentle boil, whisking continuously. Reduce heat to low and simmer until the sauce thickens, about 2-4 minutes.
5. Meanwhile, heat the broccoli in the microwave until warm.
6. When the sauce reaches the desired thickness, add the cooked chicken back to the skillet along with the drained pineapple chunks and warmed broccoli. Stir until everything is heated through and coated in sauce.
7. Serve and enjoy.

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• Skillet Pineapple BBQ Chicken
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• Skillet Chicken Cordon Bleu
• Chicken Teriyaki Sandwich
• Teriyaki Garlic Chicken